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  Recipe Home » Cassoroles » Chickpea Casserole
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  Chickpea Casserole
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
4 cup Dried chickpeas
Salt to taste
2 tbsp Vegetable oil
2 medium Onions, sliced
2 large Tomatoes, chopped
1 cup Tomato paste
1 cup Water
1 tsp Ground coriander
1 tsp Cumin seed
1 tsp Cayenne
1/4 tsp Turmeric
Hot cooked rice
Onion rings for garnish
Chopped coriander for garnish
Instructions:
From "The New York Times Cook Book," edited by Craig Claiborne.

Soak the chickpeas overnight in water to cover. (Or use the
quick-soaking method.) Drain and add water to cover to a depth of
1*". Add salt and simmer two hours or longer, until the chickpeas are
tender.

Meanwhile, heat the oil in a saucepan, add the onions and cook until
wilted. Add the tomatoes, tomato paste, water and spices. Add the
chickpeas and simmer 30 minutes longer. Serve hot over rice,
garnished with onion rings and coriander.

Makes 12 or more servings.

Nutritional analysis per serving: 298 calories, 6.68 grams fat, 0
milligrams cholesterol, 33.9 milligrams sodium; 20 percent of
calories from fat.
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